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Old 01-15-2013, 03:44 PM   #101
brazedowl
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Jul 2009
Fayetteville, NC
Posts: 866
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Yea give. I just use a turkey baster to draw up some liquid to dissolve it in then pour it back in. You can mix it pretty well by just repeatedly squeezing the baster inside the wine without blowing bubbles. this agitates the yeast, mixes the nutrient and does not introduce much oxygen.
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Old 01-15-2013, 07:02 PM   #102
dawnpd
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Oct 2012
Posts: 9

Perfect will give it a shot c what happens ... Do I gotta leave the airlock off since starting up fermenting again?

 
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Old 01-17-2013, 01:26 AM   #103
brazedowl
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Jul 2009
Fayetteville, NC
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Nope. Lock it back up.
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Old 01-23-2013, 10:24 PM   #104
jtaguy
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Apr 2012
, NJ
Posts: 26


After you move it to secondary, how long should you wait to bottle? You said 1-2 months .what came out better? How long should it sit in bottle before you drink it? The big question is when can you drink it?

 
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Old 01-26-2013, 05:53 PM   #105
brazedowl
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Jul 2009
Fayetteville, NC
Posts: 866
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haha as soon as it's clear you can drink it. Normally by the time it's clear the fermentation has stopped. I still recommend stabilizing, but it's pretty much good to go. It does mellow over time and the flavors come together, but this isn't a fancy 2-3 year aging wine.
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Old 01-27-2013, 01:07 PM   #106
jtaguy
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Apr 2012
, NJ
Posts: 26


Thank you Brazedowl! I will move into secondary today and let it clear. Being a beer brewer, I have plenty of bottles so I will use this method of bottling when ready. I'll update then.

 
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Old 02-12-2013, 03:27 PM   #107
newbrew77
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Apr 2010
Lake Havasu, AZ
Posts: 53

Has anyone expierienced stuck fermentation because of the high sugar content or a false hydrometer reading???

 
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Old 02-14-2013, 02:15 PM   #108
brazedowl
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Jul 2009
Fayetteville, NC
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This question comes up frequently. Here's the standard response

Sometimes the OG is so high that the yeast doesn't get started or can peeter out. Did it start vigorously and then stop? I had to take out about 3L and topped back up with water. It went off like crazy. I siphoned the 3L off into a 4L carlo rosi bottle and topped it with water and it took off too. I'll recombine the two volumes when it comes time to bottle so as not to lose any. That would be my advice.
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Old 02-14-2013, 03:44 PM   #109
newbrew77
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Apr 2010
Lake Havasu, AZ
Posts: 53

Thats exactly what happened. It took off like crazy and went for a week. I took a hydrometer reading and it was only half done. I did throw in some yeast nutrient but that has done nothing.

 
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Old 02-14-2013, 08:09 PM   #110
brazedowl
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Jul 2009
Fayetteville, NC
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right. Do the slight dilution thing.
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